- Egg – 5 nos
- Potato – 3 nos
- Big onion – 3 nos
- Tomato – 1 ½ nos
- Ginger-garlic paste – 1 tbsp
- Turmeric powder – ¼ sp
- Chilli powder – 1 tsp
- Coriander powder – 2 tsp
- Garam masala – 1 tsp
- Mustard – a pinch
- Cumin seeds – ¼ tsp
- Curry leaves
- Anise – 1 tbsp
- Cloves – 2-3 pieces
- Cinnamon – a stalk
- Curry leaves – a bunch
- Coriander leaves – a hand full
- Boil the eggs. When it’s boiled make 2-3 slits on the eggs.
- Cut each potato into 4-7 pieces.
- Heat oil in a kadai. Now fry the egg till its golden brown and then potato till golden brown.
- Grind the tomatoes to paste. Also powder anise.
- Heat oil in a kadai. Put mustard, cloves, cinnamon, cuminseeds, curry leaves.
- Put onion, fry till it become golden brown. Put ginger-garlic paste. Saute till the raw smell goes.
- Now put the tomato paste. Put turmeric powder, chilli powder, coriander powder, garam masala, salt. Add little water and bring it to boil.
- Now put the fried potatoes and eggs in the kadai.
- Sprinkle anise powder. Stir it for about 2 mins.
- Wait till the gravy thickens and the oil separates.
- Garnish with chopped coriander leaves.
This curry goes well with chapathi, rotis and rice. Serve hot.